I already have a great peanut butter milkshake recipe on this site, and it’s really close to the real deal – but if you have leftover vanilla low-carb, sugar-free ice cream in your freezer (like, leftovers from this recipe that are now frozen solid), make THIS ONE. It tastes *exactly* like my favorite milkshake of all time: the sinful peanut butter milkshake made with sugar-laden ice cream, milk, and lots of Jif creamy. Minus the flabby waist, acne, and overall “yuck” feeling. But that’s OK; I think I can live without those.

I can’t even begin to tell you how I feel about peanut butter milkshakes. Let’s just say that I love food in general, but when someone asks me what my favorite food is, three words pop into my head almost instantly. I don’t think I could survive on a diet that didn’t include peanut butter milkshakes, but thankfully the diet lifestyle I follow lets me have my cake and eat it too – literally.

And let me tell you, I can’t even hardly believe how much this milkshake tastes like the real thing. And it only takes 5 ingredients! One of those is ice cream that you’ve already made at one point in time, so if you don’t have that on hand, I suggest you check out my other peanut butter milkshake recipe that isn’t quite as good but still pretty spectacular (and one of the most popular recipes on this blog).

You can definitely adjust this milkshake to your own personal tastes. I added some cream because most of my ice cream recipes aren’t that rich to begin with. I’ve found that 2 T of natural peanut butter is enough to give me the flavor I crave, but if that’s still not peanut-buttery enough for you, I suggest you add some defatted peanut flour. I don’t recommend using more than 2 T of peanut butter because nut butters are pretty calorie-dense, and we don’t want to push our luck in the weight loss department, healthy as this shake may be. The ice cream and unsweetened almond milk amounts are totally up to you and how thick you want your shake. I usually use as much ice cream as I can fit into my Ninja single-serve blender cup (about two cups) and use just enough almond milk to get it to blend. This leaves me with a super-thick milkshake, which I looooove. It’s so creamy, there are just no words….

Not in the mood for a peanut butter milkshake? Check out this milkshake post for ideas on some other flavor combos you can try using some of my other ice cream flavors.

Low-carb, Sugar-free, THM:S, also gluten free if using my basic low-carb ice cream recipe and all non-contaminated ingredients (Trim Healthy Mamas, make sure to use an approved ice cream; my S vanilla ice cream recipe is great) This can be used as a meal or snack if protein powder is added (warning: this may change the flavor of the shake).

Comments

Peanut Butter, of course. 🙂 I’m 42 years old, and I’ve eaten PB shakes since I was a kid. I’ve tried to make them at home, but haven’t been able to get enough PB flavor. There is an ice cream joint in town that I’ll sometimes cheat at and get a junior PB shake. Will defiantly have to give this a try. Really appreciate all your work on developing THM recipes.

Either of those would be fine. 🙂 Just add some a little bit at a time until it tastes right to you. The amount will vary according to the sweetness of the ice cream you’re using. I’d start adding Super Sweet in 1/2 tsp. increments and Gentle Sweet in teaspoon increments (since it’s half as strong).

I don’t usually calculate nutrition info on my recipes since the healthy eating lifestyle I follow doesn’t require it (Trim Healthy Mama), but MyFitnessPal is a super easy way to find nutrition facts! If you sign up for an account, under the Recipes tab there’s a place where you can just add the link to a recipe and it will pull up the ingredients for you to confirm, then generate the nutritional info! 🙂